Cuttlefish and Potato Gratin


Cuttlefish and Potato Gratin is an easy to make and delicious dish that is perfect for any occasion. It is a classic Italian dish that is made with cuttlefish, potatoes, white wine, cream, and Parmesan cheese. This dish is a great way to add a bit of seafood to your dinner table and can be served as a main course or as a side dish. The combination of the cuttlefish, potatoes, and creamy sauce provide a wonderful balance of flavors and textures. This dish is sure to become a favorite in your household. 

Ease of Preparation

Cuttlefish and Potato Gratin is a relatively simple dish to make that requires minimal effort. All of the ingredients can be prepped in advance, making it an ideal dish for a busy night. The dish requires a few basic ingredients that you may already have in your pantry, and it can be on the table in under an hour. 

Nutritional Information

Cuttlefish and Potato Gratin is a high protein, low carbohydrate dish that is packed with vitamins and minerals. It is a great source of Vitamin B12, Vitamin C, and Iron. It is also a good source of dietary fiber and healthy fats. One serving of the dish provides approximately 420 calories, 20 grams of fat, 37 grams of carbohydrates, and 25 grams of protein. 


– 1.5 pounds cuttlefish, cleaned and cut into pieces

– 2 pounds potatoes, peeled and cut into small cubes

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 2 tablespoons chopped fresh parsley

– 1 teaspoon dried oregano

– Salt and freshly ground black pepper, to taste

– 1 cup dry white wine

– 1 cup heavy cream

– 1 cup grated Parmesan cheese

Preparation Method

  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the cuttlefish, potatoes, olive oil, garlic, parsley, oregano, salt, and pepper. Stir to combine.
  3. Transfer the mixture to a 9×13 inch baking dish and spread it out evenly.
  4. Pour the white wine and cream over the top of the cuttlefish and potatoes.
  5. Sprinkle the Parmesan cheese over the top.
  6. Bake for 30-35 minutes or until the potatoes are tender and the cheese is golden brown.
  7. Serve warm.

Cooking Tips

– For a crunchier top, add a few tablespoons of breadcrumbs to the top of the gratin before baking.

– For a spicier version, add a pinch of red pepper flakes or a few tablespoons of your favorite hot sauce.

– For a vegetarian version, substitute the cuttlefish with mushrooms or other vegetables.


Cuttlefish and Potato Gratin is a savory dish that has a wonderful balance of flavors. The cuttlefish has a mild, slightly sweet flavor that is complemented by the earthy potatoes and the creamy sauce. The Parmesan cheese adds a hint of nutty flavor and a nice crunch.

Best Dishes Paired With

Cuttlefish and Potato Gratin pairs well with a variety of dishes. It can be served alongside roasted vegetables, grilled meats, or a simple salad. It also makes a great accompaniment to fish dishes such as pan-seared salmon or baked cod.

Origin of Dish and History

Cuttlefish and Potato Gratin is believed to have originated in the region of Abruzzo, Italy. It is a classic Italian dish that has been enjoyed for centuries. The dish has since spread around the world and has become a beloved staple in many households.

Popular Alternatives

For a twist on the classic Cuttlefish and Potato Gratin, try adding other ingredients such as mushrooms, artichokes, or spinach. You can also substitute the cuttlefish with shrimp or other seafood. For a vegan version, substitute the cuttlefish and cream with vegan substitutes.

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